This sausage stuffing is a cozy mix of bread, herbs, and hearty sausage. It’s perfect for soaking up all those delicious flavors during your holiday feast!
What I love is how the sausage adds that extra kick, making this stuffing super tasty. Just imagine spooning it onto your plate—who wouldn’t want seconds? 😋
Key Ingredients & Substitutions
Day-old bread: Stale bread absorbs all the flavors well. I recommend using sourdough for a nice tang. If you’re gluten-free, opt for gluten-free bread. You can also mix in artisanal bread for a different texture.
Sausage: Pork sausage adds great flavor, but you can switch it for turkey or chicken sausage if you prefer a leaner option. For a vegetarian choice, consider using plant-based sausage or mushrooms for a hearty texture.
Chicken broth: This adds moisture and richness. If you want a vegetarian version, swap it for vegetable broth. Homemade broth can elevate the taste, but store-bought works just fine too!
Herbs: Fresh herbs really brighten the stuffing. If you don’t have sage or thyme, feel free to use poultry seasoning or dried herbs—just use less since dried herbs are more concentrated.
How Do I Make Sure My Stuffing Is Not Too Dry?
Keeping your stuffing moist is key for great texture. Here’s how to achieve that balance:
- Start with enough liquid: Use 2 cups of broth for 12 cups of bread. Add more if needed—it should be moist but not soggy.
- Mix carefully: When combining the bread and liquids, gently toss to coat, avoiding crushing the bread.
- Check during baking: If it looks too dry halfway through baking, you can drizzle a bit more broth on top before finishing.
With these tips, your sausage stuffing will be a hit at the dinner table!
How to Make Sausage Stuffing
Ingredients You’ll Need:
Base Ingredients:
- 12 cups cubed day-old bread (such as white or sourdough)
- 1 lb (450 g) sausage (pork or Italian), casings removed
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (60 g) unsalted butter
- 2 cups (480 ml) chicken broth (more if needed)
- 2 large eggs, beaten
Herbs and Seasoning:
- 2 teaspoons fresh sage, chopped (or 1 tsp dried sage)
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Time Estimate:
This sausage stuffing recipe will take about 15 minutes to prepare and 45 minutes to bake. In total, you should set aside around 1 hour to get it ready and in the oven!
Step-by-Step Instructions:
1. Toast the Bread:
First, preheat your oven to 350°F (175°C). Spread the cubed bread out on a baking sheet and pop it in the oven for about 10-15 minutes. You want it to be lightly browned and crisp, so keep an eye on it! Once toasted, remove it from the oven and set aside to cool.
2. Cook the Sausage:
In a large skillet, melt the butter over medium heat. Add the sausage, using a wooden spoon to break it up into smaller pieces. Cook until the sausage is browned and cooked through, which should take about 6-8 minutes.
3. Sauté the Vegetables:
Next, toss in the chopped onion, celery, and garlic to the skillet with the sausage. Cook this mixture until the vegetables have softened, about 5 minutes. Stir occasionally to ensure even cooking.
4. Combine Ingredients:
In a big mixing bowl, combine your toasted bread cubes, the sausage and veggie mixture, and sprinkle in the chopped sage, thyme, salt, and pepper. Give it a gentle mix.
5. Add Broth and Eggs:
In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this over the bread mixture and toss everything together gently. You want the bread to be moistened but not soggy, so add more broth if it feels a bit dry.
6. Transfer to Baking Dish:
Carefully transfer your stuffing mixture to a greased 9×13-inch (23×33 cm) baking dish. Spread it out evenly and cover it with foil.
7. Bake:
Place it in the preheated oven and bake for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
8. Garnish and Serve:
Once it’s out of the oven, sprinkle fresh parsley over the top for a lovely finish. Serve hot and enjoy the delicious flavors!
Can I Use Different Types of Bread for This Stuffing?
Absolutely! While day-old white or sourdough bread works best, you can use any type you like. Consider mixing different breads for a unique flavor—rye, baguette, or even cornbread can add a fun twist!
How Do I Make This Stuffing Vegetarian?
To make this stuffing vegetarian, simply substitute the sausage with a plant-based sausage or additional vegetables like mushrooms. Switch the chicken broth for vegetable broth, and you’re all set!
Can I Prepare This Stuffing Ahead of Time?
Yes, you can make this stuffing a day in advance! Simply follow the recipe up until you need to bake it. Cover and refrigerate the uncooked stuffing overnight, then just pop it in the oven when you’re ready to serve.
How Should I Store Leftovers?
Store any leftover stuffing in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the oven or microwave, adding a splash of broth to keep it moist if needed.
